Recipe: Appetizing Mint Chocolate Chip Brownie Ice Cream Bars

Mint Chocolate Chip Brownie Ice Cream Bars. A Delicious Snack Bar You Can Feel Good About Eating. Try Fiber One Brownie Bars Today! Try New Fiber One Brownie Today!

And I used store-bought mint chocolate chip ice cream to save time, but you can certainly make your own if you're up for a little extra work. These ice cream brownie bars take little effort to put together, though there are a few times you'll have to wait and let your freezer work its magic, so plan accordingly. Pour over chocolate chips in a bowl. You can have Mint Chocolate Chip Brownie Ice Cream Bars using 19 ingredients and 20 steps. Here is how you cook that.

Ingredients of Mint Chocolate Chip Brownie Ice Cream Bars

It's of Brownie Layer.
You need 4 ounces of unsweetened chocolate.
It's 1/2 cup of unsalted butter.
Prepare 4 of large eggs.
It's 2 cups of granulated sugar.
Prepare 1/4 teaspoon of salt.
You need 1 cup of all purpose flour.
Prepare 1 teaspoon of vanilla extract.
Prepare of Ice Cream Layer.
You need 1 half of gallon container of mint chicolate chip ice cream.
Prepare of Chicolate Layer.
Prepare 1 cup of heavy cream.
Prepare 3/4 cup of semi sweet or milk chocolate chips.
Prepare of Whipped Cream Topping.
Prepare 1 1/2 cups of heavy whipping v feam.
You need 1/4 cup of confectioner's sugar.
It's 1 teaspoon of vanilla extract.
You need of Garnish.
It's of I used my Extra Creamy Mint Bark, broken up, on my profile or use any mint chocolate candy, shaved.

This show-stopping dessert is practically guaranteed to be your new summer dessert staple! Spread ice cream over the cooled brownie layer, leaving approximately ½" to top of pan for ganache layer. WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Heat cream in microwave until hot and bubbly.

Mint Chocolate Chip Brownie Ice Cream Bars instructions

Preheat the oven to 350. Line a 9 by 13 baking pan with foil with ends of foil extending over sides of pan for easy removsl. Spray foil with bakers spray.
Melt butter and chocolate in the microwave just until melted and stir smooth. Cool to room temperature.
In a bowl beat eggs, vanilla, sugar and salt until light and we'll combined.
Stir in chocolate just to blend.
Stir in flour just until uniform in color.
Pour into prepared pan and bake 20 to 25 minutes until a toothpick comes out with a few moist crumbs. Cool completely on rack.
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MAKE Ice cream Layer.
Allow the ice cream to soften enough to be able to spread at room tempersture, about 10 to 15 minutes.
Spread ice cream evenly over brownies in pan and place in freezer until hard.
Make Chocolate Layer.
Heat cream in the microwave until hot but not boiling. Pour over chocolate chips in a bowl. Let sit one minute, then stir until smooth, allow to cool to room temperature about 10 minutes.
Pour chocolate over frozen ice cream layer and smooth over, return to freezer while preparing topping.
Make Topping.
Whip cream until it holds its shape.
Add sugar and vanilla and beat until firm.
Spread over chocolate layer, garnish with Extra Creamy Mint Bark..
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Freeze at least 3 hours before cutting Into bars.
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Pour over chocolate and cover bowl with plastic wrap. Prepare brownie batter according to package instructions and pour into prepared pan. Top brownie batter with an even layer of Andes candies. Bake until a toothpick inserted into middle of a brownie. Layers of brownie, mint chocolate chip ice cream, chocolate ganache, real whipped cream, and a topping of shaved chocolate — it's easy, cool, and quite decadent.